Finally, a Friday night to relax at home! With a chilly winds blowing through, tonight was a perfect night for some homemade chicken & rice soup, my husband’s favorite. Specifically, it’s my version of a Filipino dish called, Arroz Caldo.
Arroz Caldo is also known as chicken congee or porridge, a comfort food that mirrors the traditional chicken noodle soup. What makes it special is the addition of ginger which gives it a nice depth of flavor and warmth.
My arroz caldo recipe:
12-16 cups of homemade chicken stock
1 tablespoon minced garlic
1 onion, chopped
1 1/2 tablespoons minced ginger
oil for sauteeing
1 tablespoon black pepper
2 chicken bullion cubes
1 rotisserie chicken deboned
1 1/2 cups rice – sushi, jasmine or long grain
1/4 cup lemon juice
1 handful chopped parsley
— In large dutch oven, saute garlic, onions and ginger in cooking oil. Cook until onions are softened.
— Add chicken to pot and heat through.
— Add rice and stir to coat with oil.
— Add black pepper and bullion cubes.
— Add homemade chicken stock and stir.
— Let it cook over low to medium heat for about 30-40 minutes, stirring occassionally.
— Add lemon juice and chopped parley about 5 minutes before serving.
Leave a Reply